Bubble & squeak should be on everyone’s radar come Christmas time – it’s a great way of using up leftover mash, sprouts and cabbage says Paul Merrett whose recipe this is – Good Food Magazine
- 1 tbsp ducks fat, goose fat or butter
- 4 rashers of streaky bacon, chopped
- 1 onion, finely sliced
- 1 garlic clove, chopped
- 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
- 400.0g cold leftover mashed potatoes, or cold crushed boiled potatoes.
- Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.
- Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.
[Recipe By: Creative Caterer – allrecipes.com]
- 1 pound Brussels sprouts, cleaned and trimmed
- 2 slices bacon, cut into 1/2 inch pieces
- salt and ground black pepper to taste
- 1/2 cup heavy cream
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, cut into tiny pieces
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
[from Hugh Fearnley-Whittingstall’s ‘River Cottage VEG every day’ – a brilliant book, well worth buying]
- 50g shelled hazelnuts, pecans or almonds [optional]
- 150g very fresh, small Brussels sprouts, trimmed of outer leaves
- A good squeeze of lemon
- 2 Tblsp, good quality extra virgin olive oil
- A few sprigs of thyme – leaves only, roughly chopped
- 1 tart, crisp eating apple
- 35g nutty Cheddar
- Sea salt and freshly ground black pepper
- If using nuts, preheat the oven to 180°C/Gas Mark 4. Scatter the nuts on a baking sheet and toast in the oven until fragrant and browned – 8 – 10 mins. If they are skin-on, wrap in a clean towel and leave for a minute, then rub vigorously in the tea-towel to remove most of the skins. Chop the nuts roughly or, leave whole if you prefer.
- Slice the trimmed Brussels sprouts from the top to root fairly thinly. Put them in a bowl and add a good squeeze of lemon juice, the olive oil, thyme and plenty of salt and pepper. Toss well together.
- Quarter and core the apple and thinly slice straight into the bowl, then toss together with the sprouts. Crumble in the Cheddar and toss lightly again.
- Serve the salad straight away, scattered with the toasted nuts, if using.